Although except for marinating I've never been a fan of sauces on steak, I was enjoying a glass of burgundy last night & thought of VeraBlue's mention of it in steak sauce in this thread.

So, after quickly searing my grill-seasoned skirt steak in a cast-iron pan, I tossed in about a cup of the burgundy to deglaze the pan, & then proceeded to whisk in cold butter a piece at a time until it emulsified into a glazy sauce. Was terrific over both the steak & the accompanying baked potato.

Really simple. I like to use a decent quality bourbon, not aristocrap, not as expensive as bookers...

I make it in large batches so you can adjust accordingly.

Usually start with a quart of bourbon, reduce by 1/3 to 1/2 slowly, add grated ginger, about 4tablespons, then add brownsugar and mix till everything is well disolved. At this point you can finish it with some whole butter to use as a sauce, or omit the butter and use as a marindae for lesser cuts of beef, dark meat chicken, duck, pork, etc etc etc...The only Fish i have found it to work well with is Pacific Salmon.

In the pan used to cook the meat, saute shallot in a small amount of oil on med to med-high until translucent. Add bourbon to deglaze and scrape up fond. Add apricots, thyme, and stock. Simmer until reduced by 1/2. Add vinegar and S&P to taste. Spoon over meat to serve.

Works well with pork (tenderloin is excellent, and it's great w/stuffed chops) and duck. I don't think I've tried it on anything else. I think the ume vinegar adds a harmonious extra level of flavor, but it's fine without; if using, be sure to add it before salting. Makes enough for 4 servings, but scales well.

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"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout

Tattrat and Bullseye these both look great and are duly cut and paste.

VB, I cut back when I got ill, but I still like a drink every now and then....my mother ones made the best New Years resolution.....to drink at least one glass of Champagne every day, lol. A European upbringing saw me drinking from a beaker so I have always had a healthy interest rather than an obsession with drinking....as a kid they had to watch me if I poured my own port though....lol